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This easy steak au poivre recipe makes the most delicious pan-seared pepper crusted filet mignon in bourbon cream sauce. Perfect for special occasions or a date night in!
If you’re looking for a quick and easy dinner that’s gourmet enough for a special occasion, you’re gonna love this easy recipe for steak au poivre! And if you love beef and bourbon, you’re gonna be in heaven! This easy steak recipe is perfect for Valentne’s Day, Father’s Day, Mother’s Day, birthdays, anniversaries or whenever you want something extra special.
Don’t be put off by the fancy French name. It’s basically just a thick-cut filet mignon with a crust of crushed peppercorns that’s seared over high heat and then topped with a rich creamy sauce. It only takes a little more than 10 minutes to cook, and it’s actually very easy to make. In other words, it’s a quick and easy meal.
Not gonna lie though — this dish is rich, peppery and not exactly budget friendly. I started making this delicious dinner for our anniversary when all of the kids were small as it was cheaper than eating out — still is! I thought it would be difficult, but it wasn’t at all. In fact, I was really surprised that something so easy could taste so special! Serve it with sweet potatoes or mashed potatoes or roasted potatoes and easy ginger glazed carrots orgreen beans or asparagus, and it’s the perfect meal.
Ingredient Notes
You do need a few things to make this easy steak dinner. Full amounts are in the printable recipe card below.
- Thick cut beef fillets (filet mignon) — about 1 1/2 inches thick. Although you can technically use a different cut of steak, I love the texture of the filets and find them very easy to work with.
- Peppercorns — or very coarse ground black pepper. Ground pepper is easier to work with since you don’t have to crush peppercorns, but make sure it coarse enough.
- Sea salt
- Butter and olive oil — for searing the steaks. Butter adds flavor, and olive oil helps prevent the butter from burning.
- Bourbon — to deglaze the pan and build the sauce. Cognac or brandy is traditional in this recipe, but bourbon or whiskey is cheaper, and I love the flavor.
- Beef broth — for the sauce
- Dijon mustard — adds flavor
- Heavy cream — makes the sauce creamy
How to Make Steak au Poivre in Bourbon Cream Sauce
First, pat the filets dry using a paper towel. Then, all you do is crush some peppercorns and press them into the beef filets along with some sea salt. Next, you sear the meat in butter and olive oil over high heat. Remove the meat, cover it, and let it rest while you make the sauce. Add the steaks, back to the pan, spoon on the au poivre sauce, and that’s it!
Storage and Reheating
While this dish is best eaten the same day, you can refrigerate leftover steak and sauce in an airtight container for 3-4 days. Reheat on the stovetop on low heat until heated through. I don’t recommend freezing the sauce, as it will separate when thawed, but you can freeze the steak for 3 months. Or, make steak quesadillas!
Recipe Tips
If you don’t want to use alcohol, double the beef broth.
You can sub half and half for the cream, but the sauce will be thinner.
Turn the burner off when adding bourbon. You’ll also want to make sure the kitchen exhaust fan is on!
If your steaks are thinner than 1 1/2 inches, you’ll want to adjust the cooking time.
More Easy Steak Recipes
Love steak? Try my Blackstone recipe or my Ninja recipe or this Instant Pot steak recipe. Or make these steak bites in minutes.
Easy Steak au Poivre
Ingredients
- 4 beef tenderloin filets 1½ inches thick
- 3 tablespoons black peppercorns crushed or about 1 ½ tbs coarse black pepper
- 1 teaspoon coarse sea salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ cup bourbon
- ½ cup beef stock
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
Instructions
- Pat beef filets with paper towel to remove excess moisture
- Press ground pepper and sea salt evenly into meat so that both sides are covered
- Heat olive oil and butter in a cast iron pan or stainless steel skillet over medium high heat until shimmering
- Place steaks in pan, and cook for 4-5 minutes per side or to desired doneness
- Remove steaks from pan, place on a platter, and cover with foil
- Turn heat off, add bourbon to pan, and stir to deglaze and loosen up browned bits
- Turn heat back on, add the beef stock, mustard and heavy cream, stir, and cook on medium heat until sauce is thickened enough to coat back of a spoon
- Return steaks to pan, stir in any juice from platter, and spoon sauce over steaks
- Serve immediately
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Bon Appetit!
The best steak ever! Pretty quick with tons of flavor. Will be making this often.
Your Steak was delicious! Thanks so much for sharing.
Miz Helen
Steak au poivre with bourbon sauce sounds like the ultimate in delicious decadence. Perfect for a special occasion!
I’m seriously going have to make this for my husband for Father’s Day. He orders steak au poivre at restaurants so I know he’d be thrilled if I made it at home!
I love that peppery steak recipe!
Yum! What a delicious blend of flavors for the sauce!
Fairly positive we would lick that sauce off our plates! SO GOOD!
I wish I had this sauce at every meal! 😉 Seriously though how great would it be over some potatoes or pasta as a side to that steak??
A rich creamy bourbon sauce?! Someone hold me.
Exactly — I absolutely love this sauce! 🙂